Recipe
Booklet
Reverse Side
INSTRUCTION BOOKLET
Cuisinart® Griddler™ Panini & Sandwich Press
GR-1
For your safety and continued enjoyment of this product, always read the instruction booklet carefully before using.
IB-6395
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INTRODUCTION
BEFORE FIRST USE
Your new Cuisinart® Griddler™ Panini &
Sandwich Press lets you make authentic
panini at home. The secret is the adjust-
able floating hinge that keeps the upper
plate parallel to the lower plate, moving it
up or down to press the panini as it cooks.
A preset temperature ensures every
panini you grill will be crisp, golden
brown, and delicious!
Remove all packaging materials and any
promotional labels from your panini
press. Be sure all parts of your new
appliance have been included before
discarding any packaging materials. You
may want to keep the box and packing
materials for use at a later date.
Before using your Griddler™ Panini &
Sandwich Press for the first time, remove
any dust accumulated during shipping by
wiping the base, cover and grill plates
with a damp cloth. Thoroughly clean
cleaning tool by using soapy water or
dishwasher.
PARTS AND FEATURES
1. Cover: Brushed stainless steel cover
with embossed logo is both elegant
and industrial.
2. Base: Sturdy base keeps the unit in
PANINI PRESS
place while cooking.
Use your Griddler™ Panini & Sandwich
Press to grill sandwiches, breads and
quesadillas.
3. Panini-Style Handle: Cast-metal
handle adjusts cover to accommodate
panini with various thicknesses.
The word “panini” is an Italian term for
grilled sandwiches. Panini can include a
combination of ingredients such as
vegetables, meat and cheese layered
between two pieces of freshly baked
bread. The sandwich is then pressed
between two grill plates to toast the
bread and warm the filling. Experiment
with a variety of savory or sweet
4. Panini-Style Grill Plates: Nonstick,
panini-style grill plates evenly toast
and heat your panini.
5. Indicator Lights: Red and green lights
signal “power on” and “ready to cook.”
6. Cleaning/Scraping Tool: Helps clean
grill plates after cooking.
sandwiches for any meal. We recommend
using freshly baked bread to produce the
best-tasting panini. Popular breads for
panini are focaccia, michette, ciabatta,
and thick slices of Italian bread.
1.
3.
The Griddler™ Panini & Sandwich Press
was designed with a unique handle and
hinge that allows the cover to adjust to
the thickness of the sandwich you are
preparing. This allows for even toasting
and heating. Light pressure can be
applied to the handle to press and heat
the sandwich to your liking.
5.
2.
4.
When cooking two or more panini, it is
important that the thickness of all
sandwiches is the same so the cover
will close evenly on the panini.
6.
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3
aluminum and will become hot during
use. Do not touch them during or
immediately following cooking.
ASSEMBLY
INSTRUCTIONS
1. Place the Griddler™ Panini & Sandwich
Press on a clean, flat surface where
you intend to cook.
The Griddler™ Panini & Sandwich Press
top housing will become hot during use.
The cover is made of brushed stainless
steel and will become very hot and should
not be touched during or immediately
following cooking. If you need to adjust
the cover, be sure to use an oven mitt to
prevent burns.
2. Plug the cord into a standard
electrical outlet.
3. When the unit is plugged in, the red
light will be illuminated and the unit
will be pre-heating.
4. When the red light switches to green,
your Griddler™ Panini & Sandwich
Press has reached the proper
USER MAINTENANCE
temperature and is ready for use.
Never use metal utensils, as they will
scratch the nonstick plates. Instead, use
only wooden or heatproof plastic utensils.
Never leave plastic utensils in contact
with the hot grill plates. This includes the
cleaning tool provided.
Allow the Griddler™ Panini & Sandwich
Press to cool down completely (at least
30 minutes) before cleaning.
OPERATING
INSTRUCTIONS
Once the Griddler™ Panini & Sandwich
Press is assembled properly you are
ready to begin cooking.
1. Plug the cord into a standard
electrical outlet. The red light will be
illuminated and the unit will be on.
CLEANING AND CARE
CAUTION: BEFORE CLEANING THE
APPLIANCE, MAKE SURE IT HAS
COOLED DOWN COMPLETELY.
2. Once the red light switches to green,
the unit has reached a preset temper-
ature that is perfect for grilling panini.
Unplug unit from electrical outlet and
allow unit to cool. Use the cleaning/
scraping tool to remove any leftover food
from the grilling plates. The cleaning tool
can be washed by hand or in the
dishwasher.
3. Place preassembled panini on the
bottom grill plate and lower top cover
using the panini-style handle. Please
note that sandwiches should be of
even thickness for perfect grilling
results.
The housing base and cover can be
wiped with a soft, dry cloth. For tough
stains, dampen cloth. Never use abrasive
cleaners or harsh pads.
4. If desired, apply light pressure to the
handle.
5. Grill panini for the desired amount of
time or until filling is warm.
6. Remove panini using a heat-resistant
plastic utensil or wooden spatula.
STORAGE
Always make sure the Griddler™ Panini &
Sandwich Press is cool and dry before
storing.
7. Unplug unit and wait for unit to cool
for at least 30 minutes before
cleaning.
Always exercise caution when handling
the Griddler™ Panini & Sandwich Press
during cooking. To open the Griddler™
Panini & Sandwich Press grasp the black
plastic area of the handle. This part of the
handle stays cool to the touch while
cooking. The arms are made of die-cast
The power cord can be wrapped around
the bottom of the base for storing.
4
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Instruction
Booklet
Reverse Side
Recipe Booklet
Griddler™ Panini&SandwichPress
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Cheese & Raisin Danish
on Swirl Bread Panini
RECIPES
Warm and toasty panini that taste
like a cheese danish.
English Muffin
Breakfast Panini
Makes 2 panini
3
1
ounces lowfat cream cheese
teaspoons granulated sugar
teaspoon pure vanilla extract
Great for breakfast on the run – grill, wrap & go!
½
¼
Makes 2 panini
2
tablespoons raisins or dried
tart cherries
2
2
4
large eggs, lightly beaten
4
4
teaspoons softened unsalted butter
slices cinnamon swirl toasting bread
powdered sugar for sprinkling (optional)
sandwich-size English muffins, split
thin slices (4-inch squares) Cheddar
or Swiss cheese
3
tablespoons cooked crumbled bacon*
Preheat the Cuisinart® Griddler™ Panini & Sand-
wich Press while assembling panini.
Cook eggs as for an omelet, or use egg rings to
contain and cook in a round shape.
Place cream cheese, sugar, and vanilla in a
small bowl and stir to combine. Add raisins and
blend well.
Preheat the Cuisinart® Griddler™ Panini & Sand-
wich Press while assembling panini. Place large
side of English muffin cut side down on work
surface. Top each with 1 slice cheese, cooked
egg (if prepared as for an omelet, cut and fold
to fit), half the cooked bacon, another slice of
cheese, and the top of the English muffin cut
side up. Place on the preheated Griddler™ Panini
& Sandwich Press, close and bake for 3½ to 4
minutes, until filling is hot, cheese is melted and
bread is grilled to taste.
Butter the bread slices on 1 side with butter
and place them buttered sided down. Spread
2 slices with sweetened cream cheese/raisin
mixture. Top with remaining bread, buttered side
up and press together lightly.
Place each panini on preheated Griddler™ Panini
& Sandwich Press and close. Grill for about 1
½
to 2 minutes, until bread is crisp and toasty with
grill markings and filling is warm. Let stand 3
to 5 minutes on a rack before cutting (do not
serve too soon). Cut and sprinkle with powdered
sugar if desired before serving.
Let rest 2 to 3 minutes before serving. For a
breakfast on the run, wrap each sandwich half-
way with a paper napkin and place in a waxed
paper or bakery paper sandwich bag.
Nutritional information per serving (one sandwich):
Calories 449 (40% from fat) • carb. 56g • pro. 11g
• fat 20g • sat. fat 11g • chol. 36mg • sod. 656mg
• calc. 148mg • fiber 1g
*Cut bacon into - to -inch pieces, cook in
¼
½
a skillet until crispy. Drain well. Large amounts
of bacon can be cooked ahead, drained and
refrigerated/frozen to have on hand to prepare
sandwiches and salads. One slice bacon = ap-
proximately 1 tablespoon cooked bacon.
Nutritional information per serving (one sandwich):
Calories 398 (37% from fat) • carb. 37g • pro. 25g
• fat 16g • sat. fat 6g • chol. 239mg • sod. 70mg
• calc. 85mg • fiber 2g
Variation: Tomato, Bacon & Cheese English
Muffin Panini – omit egg and add slices of
tomato. Sprinkle with a little freshly ground pep-
per if desired.
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2
Mini Tomato, Basil
& Mozzarella Panini
Smoked Turkey,
Roasted Pepper &
Baby Swiss Panini with
Pesto Mayonnaise
Classic panini with fresh tomatoes and
basil made in small bites.
Makes 4 mini panini
Makes 2 panini
8
4
4
4
slices crusty French bread
(slices about 3x2x -inch)
1
½
tablespoons light or regular
mayonnaise
¼
slices mozzarella cheese
(size of French bread slice)
1
4
tablespoon prepared pesto
slices crusty country bread or artisan
slices ripe, firm tomato
(size of French bread slice)
wheat bread (about 6x3
x
)
½ ½
2
teaspoons extra virgin olive oil or
melted butter (can use half of each)
large fresh basil leaves, rinsed
and dried
4
ounces thinly sliced smoked
turkey breast
olive oil or olive oil cooking spray
1
2
2
roasted red pepper, well-drained,
cut into -inch strips
Preheat the Cuisinart® Griddler™ Panini & Sand-
wich Press while assembling panini.
½
ounces very thinly sliced
Baby Swiss cheese
Assemble the mini panini by topping each of 4
slices of bread with a slice of mozzarella, a slice
of tomato (may be lightly sprinkled with kosher
or sea salt and freshly ground pepper), basil
leaf, and another slice of bread. Lightly brush or
spray each sandwich. Turn and brush or spray
the other slice of bread.
ounces very thinly sliced red
onion (optional)
Preheat the Cuisinart® Griddler™ Panini & Sand-
wich Press while assembling panini. Combine
mayonnaise and pesto.
Arrange panini evenly spaced on the Griddler™
Panini & Sandwich Press. Close lid. Apply light
pressure for 10 seconds. Grill/bake panini for
Lightly brush one side of each slice of bread
with the olive oil. Lay 4 slices of bread on the
work surface oiled side down. Spread lightly
with pesto mayonnaise. Build the sandwiches
in this order – smoked turkey, roasted peppers,
cheese, onion if using – using equal amounts
of each item on each sandwich. Top with the
remaining sliced bread that has been spread
lightly with the pesto mayonnaise, oiled side up.
2
to 3 minutes – until cheese is warm and
½
½
partially melted, and bread is desired level of
golden brown and toasty.
Serve warm.
Nutritional information per serving (one sandwich):
Calories 110 (32% from fat) • carb. 12g • pro. 7g
• fat 4g • sat. fat 2g • chol. 8mg • sod. 205mg
• calc. 110mg • fiber 0g
Arrange sandwiches evenly spaced on the
bottom grill plate of the preheated Griddler™
Panini & Sandwich Press. Close Griddler™ Panini
& Sandwich Press and apply light pressure to
handle for about 15 seconds. Grill panini for 3 to
4 minutes. Cut in half on the diagonal and serve
warm.
Nutritional information per serving (one sandwich):
Calories 439 (43% from fat) • carb. 36g • pro. 25g
• fat 21g • sat. fat 8g • chol. 56mg • sod. 1400mg
• calc. 294mg • fiber 2g
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3
Grilled Reubens
Grilled Tuna Melts
This American classic can be made on
your Griddler™ Panini & Sandwich Press.
Retro comfort food from the
Griddler™ Panini & Sandwich Press.
Makes 2 sandwiches
Makes 2 sandwiches
½
4
cup sauerkraut
6
ounces white tuna, drained well
cup finely chopped celery
teaspoons unsalted butter, softened
slices rye or pumpernickel bread
¼
¼
4
cup finely chopped green or
red bell pepper
2
tablespoons prepared fat free or
regular Thousand Island or
Russian dressing, divided
2
tablespoons finely chopped red onion
cup lowfat mayonnaise
¼
4
3
4
ounces reduced fat sliced Swiss
or Jarlsberg cheese
teaspoons unsalted butter, softened
4
slices white, whole wheat, rye,
or pumpernickel bread
ounces thinly sliced corned beef
spicy mustard
3
ounces sliced lowfat Swiss
or Cheddar cheese
Rinse the sauerkraut and drain. Press out all
water and place on a triple thickness of paper
towels. Preheat the Cuisinart® Griddler™ Panini &
Sandwich Press while assembling sandwiches.
Place tuna in a medium bowl. Break up clumps
with a fork. Add celery, bell pepper, onion,
and mayonnaise. Stir to combine. Preheat the
Cuisinart® Griddler™ Panini & Sandwich Press
while assembling sandwiches.
Brush one side of each slice of bread with
softened butter. Place 2 slices bread on work
surface buttered side down. Spread each slice
with dressing. Layer each with ½ ounce sliced
cheese, 2 ounces corned beef, 3 tablespoons
sauerkraut, and the remaining cheese. Top with
the remaining bread, buttered side up.
Spread one teaspoon butter on one side of each
piece of bread. Lay 2 slices of bread buttered
side down. Divide tuna mixture evenly between
the two slices of bread and spread evenly. Top
each with half the cheese, then the two remain-
ing slices of bread, buttered side up.
Arrange the sandwiches evenly spaced on the
bottom griddle plate. Close Griddler™ Panini &
Sandwich Press and apply medium pressure
for 10 seconds. Grill/bake until bread is toasty,
filling is warm and cheese is melted, about 4 to
5 minutes. Serve warm with mustard.
Arrange the sandwiches evenly spaced on
the bottom grill plate of the Griddler™ Panini &
Sandwich Press. Close and apply light pres-
sure. Cook sandwiches until golden and toasty,
filling is warm and cheese in melted, about 3 to
4 minutes.
Tip: For a change, use cocktail rye bread to
make Grilled Reubens – these are great for a
casual gathering. Cooking time will be reduced
as cocktail rye bread is quite thin.
Nutritional information per serving (one sandwich):
Calories 625 (46% from fat) • carb. 40g • pro. 45g
• fat 32g • sat. fat • chol. 83mg • sod. 955mg
• calc. 574mg • fiber 5g
Nutritional information per serving (one sandwich):
Calories 490 (47% from fat) • carb. 40g • pro. 27g
• fat 26g • sat. fat 12g • chol. 94mg • sod. 1489mg
• calc. 409mg • fiber 5g
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4
Cubano Sandwiches
The Griddler™ Panini & Sandwich Press
lifts high enough to hold even a well-stuffed
Cuban Sandwich.
Muffuletta Panini
A warm twist on the traditional
New Orleans favorite.
Makes 2 sandwiches
Makes 2 panini
2
Cuban, French, Italian or Portuguese
rolls, about 2½ to 3 ounces each
¼
¼
¼
2
cup chopped/sliced jalapeño-stuffed
green olives
1
1
1
tablespoon unsalted butter, softened
tablespoon lowfat mayonnaise
cup chopped/sliced black olives (can
use kalamata olives)
tablespoon brown deli mustard or
Dijon-style mustard
cup chopped marinated artichokes
(drain before chopping)
3
3
2
4
ounces thinly sliced ham
tablespoons chopped roasted
red pepper
ounces thinly sliced roast pork
ounces light Swiss cheese
2
tablespoons chopped red onion
teaspoon fresh lemon juice
teaspoon extra virgin olive oil
teaspoon basil
1
long sandwich-style slices dill pickle
1
1
Preheat the Cuisinart® Griddler™ Panini & Sand-
wich Press while assembling Cubano sand-
wiches.
½
½
2
teaspoon oregano
teaspoon chopped fresh garlic
deli rolls
Cut roll horizontally for sandwiches; place on
work surface cut sides up. Spread each cut side
lightly with butter. Place mayonnaise and mus-
tard in a small bowl, stir to blend. Evenly spread
mayonnaise/mustard mixture on the cut side of
all 4 roll halves. Divide the ham, pork, and Swiss
cheese evenly, and use to build sandwiches in
that order. Top with pickle slices, then top half
of roll.
2
ounces thinly sliced cappicola ham
or prosciutto
2
2
ounces thinly sliced mozzarella
ounces thinly sliced sopressata or
Genoa salami (can use some of each)
2
ounces thinly sliced provolone
In a small bowl combine both types of olives,
chopped artichokes, roasted pepper, red onion,
lemon juice, olive oil, basil, oregano, and garlic.
Stir to mix well and let stand at least 10 to 15
minutes to allow flavors to develop.
Arrange the sandwiches evenly spaced on the
bottom grill plate. Close applying medium pres-
sure and bake for 3 to 5 minutes, until bread is
lightly browned and toasty, filling is warmed and
cheese is melted. Serve hot.
Preheat the Cuisinart® Griddler™ Panini & Sand-
wich Press while assembling panini.
Nutritional information per serving (one sandwich):
Calories 525 (36% from fat) • carb. 43g • pro. 39g
• fat 21g • sat. fat 10g • chol. 87mg • sod. 2097mg
• calc. 347mg • fiber 1g
Slice rolls horizontally, scoop out some of the
bread from the upper half of the roll. Place the
roll bottoms on the work surface. Top each with
layers of ham, mozzarella, sopressata, and pro-
volone. Then carefully mound half the olive salad
on each and cover with scooped out roll tops.
Place on preheated Griddler™ Panini & Sand-
wich Press. Lower lid carefully and close using
medium light pressure. Grill sandwiches for 3 to
4 minutes, until bread is toasty and sandwich
filling is warmed – cheeses will be warmed, not
completely melted.
Serve immediately.
Nutritional information per serving:
Calories 619 (51% from fat) • carb. 39g • pro. 37g
• fat 35g • sat. fat 13g • chol. 81mg • sod. 2781mg
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5
• calc. 578 mg • fiber 2g
• calc. 95mg • fiber 2g
Mushroom and
Brie Panini
Tomato, Kalamata, Feta &
Mozzarella Pita Panini
This would make a great hors d’oeuvre.
Greek flavors served up on toasty pita –
would make a great appetizer.
Makes 2 panini
2
2
4
teaspoons extra virgin olive oil
Makes 2 panini
tablespoons finely chopped shallots
1
⁄
3
cup chopped (¼-inch) fresh tomato
(remove and discard seeds before
chopping)
ounces very thinly sliced white
button mushrooms
½
teaspoon thyme
¼
¼
¼
cup sliced or chopped kalamata olives
cup crumbled feta cheese
1
⁄
8
teaspoon freshly ground black pepper
4
slices (about 6x3x½-inch each)
crusty Italian bread
cup shredded part-skim mozzarella
cheese (or fresh mozzarella)
4
4
teaspoons unsalted butter, softened
½
½
2
teaspoon basil
ounces thinly sliced Brie (may also
use Cambozola® or Saga Baby blue®)
teaspoon oregano
mini (4-inch) pita breads
olive oil cooking spray or extra virgin
olive oil (optional)
Heat olive oil in a 10-inch skillet over medium
high heat. When shimmering, add shallots and
sauté until transparent, about 1½ to 2 minutes.
Add mushrooms to pan and sauté until golden
and no longer watery, about 5 to 6 minutes. Stir
in thyme, cook 1 minute. Remove from heat and
stir in freshly ground pepper to taste. Transfer to
a plate and let cool.
Preheat the Cuisinart® Griddler™ Panini & Sand-
wich Press while assembling panini.
Place chopped tomato, olives, both cheeses,
basil, and oregano in a small bowl. Stir to com-
bine. Split pita horizontally. Place half of each
pita on work surface. Top each with half the
tomato/olive/cheese mixture – spread evenly to
within ½ inch of the edges of the pita. Top with
other pita halves. If desired spray or brush with
olive oil.
Preheat Cuisinart® Griddler™ Panini & Sandwich
Press while assembling.
Spread one teaspoon of butter on one side of
each slice of bread. Spread cooked and cooled
mushrooms evenly over the unbuttered side of
each of 2 slices of bread. Arrange sliced Brie
evenly over mushrooms. Top with remaining
slices of bread, buttered side up. When Grid-
dler™ Panini & Sandwich Press is hot, arrange
sandwiches evenly spaced on the lower grid.
Arrange pita panini on preheated Griddler™
Panini & Sandwich Press and close using gentle
pressure. Grill/bake panini until filling is warm
and pitas are grilled and toasty – about 2½ to 3
minutes. Remove to a rack and let stand 3 to 5
minutes before serving. Cut each into 4 wedges
to serve.
Close and apply light pressure for 10 seconds.
Grill/bake until sandwiches are golden crispy
brown with grill markings, and cheese is melted.
Transfer sandwiches to a wire rack if not serving
immediately. Cut sandwiches into halves or
quarters to serve.
Nutritional information per serving (one sandwich):
Calories 263 (53% from fat) • carb. 22g • pro. 10g
• fat 16g • sat. fat 5g • chol. 21mg • sod. 1324mg
• calc. 244mg • fiber 2g
Nutritional information per serving (one-half sandwich):
Calories 282 (50% from fat) • carb. 25g • pro. 11g
• fat 16g • sat. fat 8g • chol. 39mg • sod. 444mg
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6
minutes. Roasting times will vary depending on
the vegetable chosen.
Roasted Vegetable and
Chèvre Quesadillas
Chicken Quesadilla Wraps
When you prepare roasted vegetables as a side
dish, prepare extras for making Roasted Vegetable
and Chèvre Quesadillas.
Serve with salsa and a green salad with
avocado for a simple supper.
Makes 1 quesadilla
Makes 2 quesadilla wraps, 2 servings
1
9-inch flour tortilla or wrap (can use
flavored such as herb or spinach)
1½
½
2
cups leftover shredded/chopped
cooked chicken*
2
⁄
3
cup roasted vegetables*
cup chopped cooked onion
(sautéed until tender)
1½
tablespoons crumbled chèvre
tablespoons well drained chopped
jalapeño peppers
Preheat Cuisinart® Griddler™ Panini & Sandwich
Press.
6
tablespoons shredded lowfat Cheddar
or Monterey Jack cheese
2
9-inch flour tortillas or wraps (can use
plain, herb, spinach)
Arrange roasted vegetables in a single layer on
one half of the tortilla, leaving a ½-inch border
along the rounded edge. Sprinkle evenly with
crumbled chèvre. Fold tortilla over vegetables
and cheese. Place on preheated Griddler™ Pa-
nini & Sandwich Press and grill/bake for about
3 minutes, until tortilla is warmed and has grill
markings, and filling is warmed and cheese is
warm and soft. Let stand 1 minute before cut-
ting.
Preheat Cuisinart® Griddler™ Panini & Sandwich
Press while preparing Quesadilla Wraps.
In a small bowl, combine the chicken, cooked
onion, and chopped jalapeño peppers. Sprinkle
half the cheese in the center of each tortilla. Top
with the chicken mixture, keeping the chicken
mixture in a “log” about 1½ inches wide and 4
to 5 inches long in the center of the tortilla. Fold
one side over the filling lengthwise to cover, fold
top and bottom over short sides to cover, then
fold last side over to close. Turn over so that flap
is on bottom.
Serve warm.
Nutritional information per serving (1 quesadilla):
Calories 239 (35% from fat) • carb. 14g • pro. 1g
• fat 9g • sat. fat 5g • chol. 16mg • sod. 533mg
• calc. 157mg • fiber 3g
Place Quesadilla Wraps on preheated Griddler™
Panini & Sandwich Press. Close using medium
light pressure. Grill/bake for 3 to 3½ minutes,
until tortilla is warmed with grill markings, filling
is warmed and cheese is melted. Serve with
salsa if desired.
*Roasted vegetables can be roasted at home
or purchased. They should be sliced or diced in
bite-sized pieces.
To roast vegetables, preheat oven to 425°F. Slice
or dice vegetables such as mushrooms, shal-
lots, onions, asparagus, broccoli, cauliflower,
eggplant, or zucchini. Toss with extra virgin
olive oil and a little kosher salt and some herbs
if desired. Place on a parchment-lined baking
sheet pan in a single layer and roast until tender
and evenly browned, turning every 10 to 15
Nutritional information per serving (one quesadilla):
Calories 366 (24% from fat) • carb. 25g • pro. 43g
• fat 10g • sat. fat 4g • chol. 100mg • sod. 564mg
• calc. 289mg • fiber 1g
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7
*This can be from a purchased roast or rotisserie
chicken.
Cheese & Jalapeño
Chile Quesadillas
Sliced Pear & Roquefort
on 7-Grain Bread Panini
These are great to serve along with chili or soup.
Thinly sliced pears warmed with melted Roquefort
– may be served with a green salad on the side.
Makes 2 quesadillas
½
cup shredded lowfat Monterey Jack
cheese or Cheddar cheese
Makes 2 sandwiches
4
slices 7- or 9-grain bread
(about 1 ounce per slice)
2
tablespoons chopped jalapeño chiles
(can use canned – drain well)
4
1
teaspoons unsalted butter, softened
2
flour tortillas (9-inch), any flavor
ripe, but firm pear
(red Bartlett is a good choice)
2
ounces Roquefort® cheese
Preheat the Cuisinart® Griddler™ Panini & Sand-
wich Press while assembling quesadillas.
Combine the shredded cheese with the
chopped chile peppers.
Preheat the Cuisinart® Griddler™ Panini & Sand-
wich Press while assembling panini.
Arrange half the cheese/chile mixture, in a strip
about 1½-inches wide and 4 to 5 inches long in
the center of the tortilla. Fold one side over the
filling lengthwise to cover, fold top and bottom
over short sides to cover, then fold last side over
to close. Turn over so that flap is on bottom.
Spread one side of each slice of bread with
butter. Place 2 slices of bread buttered side
down. Halve and core pears, cut into thin slices.
Cut cheese into thin slices no wider than bread
slices. Divide cheese into 2 equal portions and
arrange on bread. Top with pear slices. Top with
remaining slices of bread, buttered side up.
Place Quesadilla Wraps on preheated Griddler™
Panini & Sandwich Press. Close using medium
light pressure. Grill/bake for 2½ to 3 minutes,
until tortilla is warmed with grill markings and
cheese is melted. Serve with salsa if desired.
Arrange sandwiches on preheated unit and
close lid. Grill for 2 to 4 minutes, until cheese is
melted, pears are warmed and slightly softened,
and bread is crispy and browned. Let rest on a
wire rack for 2 to 3 minutes before cutting. Serve
warm.
Nutritional information per serving (one quesadilla):
Calories 178 (29% from fat) • carb. 20g • pro. 12g
• fat 6g • sat. fat 3g • chol. 13mg • sod. 519mg
• calc. 322mg • fiber 1g
Nutritional information per serving (one sandwich):
Calories 336 (47% from fat) • carb. 29g • pro. 20g
• fat 20g • sat. fat 10g • chol. 46mg • sod. 761mg
• calc. 788mg • fiber 9g
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8
Fresh Tomato Insalata
Makes about 2 cups (about 2 tablespoons per
serving)
Grilled Bruschetta with
Assorted Toppings
For a quick hors d’oevure, top warm, freshly
grilled bread with one of our toppings, or one from
your own recipe collection.
1
cup chopped red and or yellow tomato
(¼-inch chop)
½
½
cup shredded Parmesan cheese
(can use Asiago or aged provolone)
Sliced French or Italian bread,
¼ to 3⁄4 -inch-thick slices – all slices
must be of similar thickness
cup diced peeled and seeded
cucumber (¼-inch dice)
¼
¼
1½
1
cup finely chopped red onion
Extra virgin olive oil or flavored olive oil
Fresh garlic, peeled, cut in half
cup shredded fresh basil
tablespoons rinsed and drained capers
clove garlic, peeled and finely chopped
Preheat Cuisinart® Griddler™ Panini & Sandwich
Press. Lightly brush sliced bread on both sides
with olive oil. If desired, rub with cut garlic. Ar-
range evenly spaced on preheated Griddler™
Panini & Sandwich Press. Grill until browned,
toasty and crisp, about 1 to 2 minutes. Brus-
chetta toasts many be prepared ahead. Reheat
on a wire rack in a slow oven.
1
tablespoon red wine or white
balsamic vinegar
1
tablespoon extra virgin olive oil
kosher salt and freshly ground
pepper to taste
For fancier bruschetta, use a decorative cutter
to cut shapes/rounds out of sliced Italian coun-
try bread or a French boule.
Place all ingredients in a bowl and stir gently.
Allow to stand for 30 minutes to allow flavors to
develop. Drain and use to top Grilled Brus-
chetta.
Nutritional information per serving:
Calories 24 (62% from fat) • carb. 1g • pro. 1g
• fat 2g • sat. fat 1g • chol. 2mg • sod. 79mg
• calc. 40mg • fiber 0g
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9
• fat 4g • sat. fat 1g • chol. 0mg • sod. 247mg
• calc. 14mg • fiber 1g
Artichoke & Green
Olive Tapenade
Roasted Mushroom &
Red Pepper Tapenade
Makes about 3 cups
(about 2 tablespoons per serving)
Makes about 2 cups
3
tablespoons extra virgin olive oil
teaspoon saffron (loosely packed)
(about 2 tablespoons per serving)
½
2
12
8
ounces cremini mushrooms
cans (about 13 ounces each)
artichoke hearts, well drained* chopped
ounces shiitake mushrooms
(tough stems removed)
½
cup drained and halved pitted green
olives (can use pimento-stuffed olives),
chopped
2
3
cloves garlic, peeled and thinly sliced
tablespoons extra virgin olive oil
teaspoon kosher salt
1
⁄
3
cup toasted pine nuts, roughly chopped
tablespoons chopped fresh parsley
teaspoon fresh lemon juice
½
3
1
⁄
cup chopped roasted red bell pepper
cup chopped toasted walnuts
tablespoons chopped fresh parsley
3
1
1
⁄
3
½
1
teaspoon finely chopped lemon zest
cup mozzarella, shredded (optional)
2
crumbled Gorgonzola cheese for
garnish (optional)
kosher salt and freshly ground black
pepper to taste
Preheat oven to 425°F. Line a baking sheet with
foil. Quarter mushrooms and place in a reseal-
able food storage bag with sliced garlic, olive
oil, and salt. Shake to coat mushrooms with oil.
Arrange in a single layer on prepared baking
sheet and place in preheated 425°F oven. Roast
until most of the liquid has been given up, about
30 to 40 minutes. Remove from oven and let
cool.
Place olive oil and saffron in a bowl. Stir and
let stand for 20 to 30 minutes. Add chopped
artichoke hearts, chopped olives, pine nuts,
parsley, lemon juice, and zest. Stir to blend. Let
stand for 30 minutes before serving to allow the
flavors to blend. Season to taste with salt and
freshly ground pepper.
*Halve, drain on several layers of paper towels,
then gently press excess moisture from drained
artichoke hearts.
Finely chop roasted mushrooms and garlic.
Place in a medium bowl and stir in roasted red
pepper, walnuts, and parsley. Use to top warm
grilled bruschetta. Garnish with crumbled
Gorgonzola cheese. (Alternatively, Gorgonzola
to taste may be gently stirred into chopped
mushroom mixture.)
Nutritional information per serving
(made without optional cheese):
Calories 44 (66% from fat) • carb. 3g • pro. 1g
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10
chocolate mixture evenly to within ½ inch of the
edges of each piece of challah. Top each evenly
with 1½ tablespoons of the raspberry preserves.
Place the remaining challah on top, buttered
side up.
Nutritional information per serving (without Gorgonzola):
Calories 55 (63% from fat) • carb. 4g • pro. 1g
• fat 4g • sat. fat 0g • chol. 0mg • sod. 69mg
• calc. 5mg • fiber 1g
Arrange the panini evenly spaced on the pre-
heated Cuisinart® Griddler™ Panini & Sandwich
Press and lower lid with light pressure. Bake
for about 2 minutes, until bread is golden
crispy browned with grill markings, and filling
is warmed and slightly melted. Transfer to a
wire rack and let stand for several minutes. Cut
in halves or quarters. Sprinkle with powdered
sugar, garnish with fresh berries, orange slices
and mint to serve.
* A double cream to triple cream cheese made
from cow’s milk, soft and delicate – most simi-
lar to clotted cream. Available in most well-
stocked grocery and specialty food stores.
Nutritional information per serving (based on 8 servings):
Calories 283 (52% from fat) • carb. 28g • pro. 6g
• fat 16g • sat. fat 8g • chol. 57mg • sod. 211mg
• calc. 75mg • fiber 1g
White Chocolate,
Mascarpone &
Raspberry Panini
Chocolate
Strawberry Panini
Panini can be served for dessert too!
Fresh raspberries are paired with white
chocolate and creamy mascarpone – totally
decadent, totally delicious.
Makes 2 panini, 4 servings
1
⁄
3
cup mascarpone cheese*
Makes 2 panini, 4 servings
2
tablespoons best quality chopped white
chocolate bar (not summer coating)
8
slices crusty country Italian loaf (each
about 4x3x½-inch) or challah bread
¼
teaspoon pure vanilla extract
(can substitute vanilla extract)
1½
8
tablespoons unsalted butter, melted
4
4
teaspoons unsalted butter, softened
ounces bittersweet or semisweet
chocolate, finely chopped
( 1⁄8-inch pieces)
slices challah bread
(about 5x5x1/2-inch each)
2
tablespoons seedless red raspberry
preserves
8
large strawberries, stemmed,
thinly sliced
12
fresh red raspberries
powdered sugar for dusting
cinnamon for dusting
For garnish - fresh mint, powdered
sugar, sliced oranges, fresh raspberries,
blueberries, or sliced strawberries
For garnish – fresh strawberries, mint
Preheat the Cuisinart® Griddler™ Panini & Sand-
wich Press while assembling panini.
Place mascarpone, white chocolate, and vanilla
in a small bowl and stir to blend. This may be
done ahead and refrigerated until ready to use.
Brush one side of each slice of bread with
melted butter. Place 4 slices of bread on work
surface, buttered side down. Top each one
evenly with chopped chocolate, then sliced
Preheat Cuisinart® Griddler™ Panini & Sandwich
Press while preparing panini.
strawberries. Place remaining bread on top of
Any trademarks or service marks of third parties used herein are
Evenly butter one side of each slice of chal-
lah. Place 2 slices on work surface, butter
side down, spread half the mascarpone/white
the strawberries buttered side up.
the trademarks or service marks of their respective owners.
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is being returned, we recommend you
use a traceable, insured delivery service.
Cuisinart cannot be held responsible for
in-transit damage or for packages that
are not delivered to us. Lost and/or dam-
aged products are not covered
WARRANTY
Limited Three-Year
Warranty
This warranty is available to consumers
only. You are a consumer if you own a
Cuisinart® Griddler™ Panini & Sandwich
Press which was purchased at retail for
personal, family or household use. Except
as otherwise required under applicable
law, this warranty is not available to
retailers or other commercial
under warranty.
Your Cuisinart® Griddler™ Panini &
Sandwich Press has been manufactured
to the strictest specifications and has
been designed for use only with autho-
rized accessories and replacement parts.
This warranty expressly excludes any
defects or damages caused by accesso-
ries, replacement parts or repair service
other than those authorized by Cuisinart.
purchasers or owners.
We warrant that your Cuisinart® Griddler™
Panini & Sandwich Press will be free of
defects in materials and workmanship
under normal home use for 3 years from
the date of original purchase.
This warranty does not cover any damage
caused by accident, misuse, shipment or
other than ordinary household use.
We suggest you complete and return the
enclosed product registration card
promptly to facilitate verification of the
date of original purchase. However, return
of the product registration card does not
eliminate the need for the consumer to
maintain the original proof of purchase in
order to obtain the warranty benefits. In
the event that you do not have proof of
purchase date, the purchase date for
purposes of this warranty will be the date
of manufacture.
This warranty excludes all incidental or
consequential damages. Some states
do not allow the exclusion or limitation
of these damages, so they may not apply
to you.
If your Cuisinart® Griddler™ Panini &
Sandwich Press should prove to be
defective within the warranty period, we
will repair or, if we think necessary,
replace it. To obtain warranty service,
please call our Customer Service Center
toll-free at 1-800-726-0190 or write to:
Cuisinart, 150 Milford Road, East
Windsor, NJ 08520.
To facilitate the speed and accuracy of
your return, enclose $10.00 for shipping
and handling. (California residents need
only supply a proof of purchase and
should call 1-800-726-0190 for shipping
instructions.) Please be sure to include
your return address, description of the
product's defect, product serial number,
and any other information pertinent to
the return. Please pay by check or
money order.
©2005 Cuisinart
Cuisinart® is a registered
Trademark of Cuisinart
150 Milford Road
East Windsor, NJ 08520
Printed in China
05CU26494
NOTE: For added protection and secure
handling of any Cuisinart® product that
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